Lipid
Japanese: 脂質
A general term for biological molecules including fats and oils. Broken down by lipase during fermentation, affecting aroma and texture.
Lipids are a general category of biological molecules including fats and oils. Soybeans contain about 20% lipids, subtly influencing miso's flavor profile.
The enzyme lipase breaks lipids into fatty acids and glycerol. These fatty acids undergo further changes—oxidation and esterification—generating distinctive aromas. The rich fragrance of aged cheese is also a product of lipid breakdown.
The oil that floats when steaming soybeans for miso is lipid. Moderate lipid content adds body and smoothness to fermented foods, but excessive oxidation can cause off-flavors.